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Sainsbury's magazine

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Harissa steak with tomato salad, tzatziki and crushed new potatoes

  • Serves 6
  • Prep 15 mins
  • Total time 45 mins
0.0/5 rating (0 votes)
Harissa steak with tomato salad, tzatziki and crushed new potatoes
Harissa steak with tomato salad, tzatziki and crushed new potatoes

step by step

  • 1Preheat the oven to 200°C, fan 180°C, gas 6. Boil the new potatoes for 12-14 minutes, or until tender. Drain and tip into a roasting tin or onto a baking tray. Using a fork, gently crush each potato until they are slightly flattened. Drizzle over 2 tablespoons olive oil and season. Roast for 20-25 minutes until golden and crispy.
  • 2Meanwhile brush the harissa over both sides of the steaks. Heat a griddle pan or frying pan and cook the steaks for 3 minutes each side until golden and charred. Set aside to rest for 5 minutes before slicing into strips.
  • 3Put the tomatoes and red onion in a bowl and toss together well, seasoning with a little salt and ground black pepper. Drizzle over the remaining olive oil and toss again.
  • 4Share out the strips of steak with the crushed potatoes, tomato salad and the tzatziki.
  • If you're not keen on raw red onion, try covering it with boiling water for 5 minutes to soften the flavour, then drain well.
  • Recipe by Angela Boggiano

    Recipe photograph by Craig Robertson

You will need

  • 3 tbsp olive oil
  • 3 tbsp harissa (we recommend Belazu rose harissa)
  • 4 large sirloin steaks, about 1kg in total
  • 8 large vine tomatoes, cut into thin wedges
  • 1 medium red onion, sliced thinly
  • 2 x 230g pots tzatziki, to serve

+ Nutritional Information